Monday, April 9, 2012

Egg Thokku - Muttai Thokku

For someone who loves eggs, I just noticed that I have very few recipes that involve eggs (not including cakes and bakes here). So my mission now is to add some more egg recipes and I am going to begin with this easy and pretty fool-proof egg thokku recipe.

Thokku is a thick and sour curry (it probably derives from the word thokkai which means thick). Thokku is either made from sour vegetables/fruits or tamarind paste (or tomatoes) are added to make it sour. The vegetables are cooked along with spices and without adding any water. You stir-fry the vegetables until the water (from the vegetables) has evaporated. The thokku is lastly layered with a few teaspoons of oil before being sealed. The low water content and the acidity prevents it from being spoilt. And you should always use dry spoon and dry hands when serving or opening thokku. This is an effective way to prepare vegetables and make them last a little longer.
However, since this thokku is made with eggs, it's not the kind of the thokku you store for weeks or longer but if made without the eggs, it could be kept in the fridge for longer. If you intend to finish this on the same, it's alright if you don't stir-fry the onions and the tomato until all the water has evaporated. I prefer the onions to taste more than the sour tomatoes and only add one tomato. For more sourness, you could add one more tomato.

Eggs and curry - that's a new on for me - again! Of course, you know I love eggs and this curry looks so rich and spicy and a depth of flavors. This is one I should be able to pull off! Great clicks and a great recipe Rathai!

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